I was raised in Southern California. Sunset Magazine graced our coffee table and my parents grew artichokes in the yard. Both left their impressions on me. I will always find minimalistic California architecture and mid century furniture remarkable. Desertscapes and succulent gardening fascinate me. The artichoke will forever be my favorite thistle. I will always wonder who first figured out how to enjoy them.
Today California continues to produce almost all of the United States' crop of artichokes. The harvest peaks in the spring. But, thanks to Costco, we can enjoy an artichoke any time of year. Don't you love Costco? I certainly do.
It's really very simple to cook artichokes. Martha Stewart has a wonderful tutorial if you need visual instructions.
dutch oven or similar size pot with 1 1/2 inches of lightly salted water
melted butter for dipping
- Bring the water in the pot to boiling. You can fit it with a steamer if you have one.
- Rinse the artichokes thoroughly. You can let them soak in lemon water.
- Trim the stems of the artichokes even with the bottom of the artichoke.
- Cut off the top of the artichoke.
- Trim the leaves of the artichokes. You are removing the thorns and making each artichoke look more appealing.
- Gently loosen and spread out the leaves.
- Place the artichokes with the stems facing up in the pot of boiling salted water.
- Cover the pot and let the artichokes steam for about 40 minutes. Test to see if they are tender by gently pulling off a leaf. It should come off easily.
You can flavor the water with balsamic vinegar or lemon juice if you like.
Serve with the melted butter.